Cheesy Jiffy Jalapeno Cornbread Muffins

A blue tea towel lined wicker basket filled with cheesy jalapeno cornbread muffins made with Jiffy mix.

4.70 from 10 votes

Cheesy Jiffy Jalapeno Cornbread Muffins

Jiffy jalapeño cornbread muffins are super easy to make and are rich with flavor. The combination of cheddar cheese, jalapeños make them flavorful and the sour cream keeps them moist.

Prep Time10

Cook Time25

Total Time35

Course: quick bread

Cuisine: American

Servings: muffins

Calories: 264kcal

Author: Marisa Franca @ All Our Way

Equipment

2 6- count muffin pans tins or silicone pan we used the jumbo silicone muffin pans

Ingredients

2-8.5 oz. Jiffy Corn Muffin Mix 2 -8.5 oz. boxes
2 eggs
⅔ cup whole milk
1 cup sour cream
½ cup vegetable oil
1 cup shredded cheddar cheese — mild or sharp
¼ cup diced canned jalapeños + some for sprinkling on top

Instructions

Preheat the oven to 400-degrees and vegetable spray 12 large muffin cups (we used 2- 6 muffin silicone pans placed on a rimmed baking tray for easy transport to and from oven).
Add the two boxes of Jiffy Corn Muffin Mix to a large bowl.
Next, add the eggs and vegetable oil to the bowl.
Add the sour cream ad milk and mix well.
Finally, add the shredded cheddar cheese and diced jalapeños to the bowl and mix well.
Using a cookie scoop, evenly fill each prepared muffin cup. *** see notes. Place the muffin form on a baking tray to facilitate easy placement and removal of the muffins from the oven.
Top with a few diced jalapeños on each muffin and bake for 25-30 minutes or until a cake tester comes out clean.
Let the muffins cool, remove them from the muffin pan, then finish cooling on a wire rack.

Notes

Note: If you use a regular-size muffin pan, you'll average about 24 muffins.

Nutrition